Rustic Rancho Gordo Borlotti Bean, Summer Squash & Tubetti Soup
A rainy-day Rancho Gordo Borlotti bean soup with summer squash, sweet corn, tubetti pasta, crispy pancetta, and a rich homemade bean broth.
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Rancho Gordo Borlotti Bean Risotto della Contadina (Farmer's Risotto)
Learn how to make creamy Rancho Gordo Borlotti Bean Risotto della Contadina with Arborio rice, pancetta, cabbage, saffron, and Parmesan.
Burrata Sandwich with Marinated Cherry Tomatoes
Make this easy burrata sandwich with marinated cherry tomatoes, roasted red peppers, and crusty bread for a fresh, flavorful summer lunch.
Beans & Greens on Toast with Rancho Gordo Yellow Eye Beans & Escarole
Creamy Rancho Gordo Yellow Eye Beans simmered with escarole, soffritto, and poached cherry tomatoes, served over garlic-rubbed sourdough toast.
Grilled Sausage with Burst Campari Tomatoes and Polenta
Grilled hot and sweet Italian sausage served with burst Campari tomatoes, smoky grilled eggplant, and creamy polenta. A simple Italian-inspired comfort food dinner packed with flavor.
Italian-Style Hummus on Grilled Bread (Rancho Gordo Chickpea & Potato Purée)
Creamy Italian-style hummus made with Rancho Gordo chickpeas, potato, olive oil, and red onion. Served on grilled bread, this simple appetizer or side dish pairs perfectly with grilled chicken, fish, or steak.
Grilled Prime New York Strip with Italian Summer Corn Relish
Grill a perfect Prime New York strip with salt, pepper, and high heat, then top it with a fresh Italian corn relish made with herbs, lemon, and capers.
Peppers and Eggs Sandwich Recipe (Italian Cubanelle Peppers & Eggs)
Sweet Cubanelle peppers cooked in olive oil, folded with soft scrambled eggs, and tucked into crusty bread with parmigiano reggiano. A simple Italian comfort food classic that proves humble ingredients can make an unforgettable sandwich.
Simple Tomato Rancho Gordo Chickpea Soup with Pasta (Easy Pantry Dinner)
This simple tomato chickpea soup with pasta is cozy, affordable, and packed with flavor from slow-simmered tomatoes, Rancho Gordo chickpeas, ditalini, and leftover eggplant cutlets.
Pappardelle Primavera with Prosciutto and Crisp Vegetables
Creamy pappardelle primavera with Prosciutto di Parma, mushrooms, broccoli, asparagus, spinach, and Romano cheese. Crisp vegetables, silky sauce, and a spring pasta dinner worth going back for thirds.
Rancho Gordo Alubia Blanca Salad with Pepperoncini, Arugula & Pecorino
Italian white bean salad with Rancho Gordo Alubia Blanca beans, pepperoncini, arugula, roasted red peppers, and Pecorino Romano. A fresh, easy side dish for pasta or grilled meals.
Rancho Gordo Cranberry Beans Pasta e Fagioli with Pancetta
A rich, comforting pasta e fagioli made with Rancho Gordo cranberry beans, pancetta, cabbage, and red wine. Built step by step for deep flavor, then finished with olive oil and a splash of balsamic to bring it all together.
Made with Bullet